Instructions:

• 1️⃣ Heat the Milk Mixture: In a saucepan over medium heat, warm the milk, heavy cream, and half of the sugar until steaming (do not boil).
• 2️⃣ Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and pale.
• 3️⃣ Temper the Eggs: Gradually pour a small amount of the warm milk mixture into the yolks, whisking continuously to prevent scrambling.
• 4️⃣ Cook the Custard: Return the mixture to the saucepan and cook on low, stirring constantly, until it thickens slightly (170-175°F).
• 5️⃣ Chill the Base: Strain the mixture through a sieve, stir in vanilla and salt, and chill in the refrigerator for at least 4 hours.
• 6️⃣ Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
• 7️⃣ Freeze & Serve: Transfer to an airtight container and freeze for at least 2 hours before serving. Enjoy!